oil, preferably peanut
garlic cloves, sliced
dry white wine
salt and pepper
- Cut chicken into serving size pieces.
- Saute in hot oil until browned.
- Remove from pan, drain all but a little oil from pan.
- Add garlic and shallots; cook 1 minute.
- Add wine and return chicken to pan.
- Cover and simmer until tender, about 15 minutes.
- Add more wine if needed.
- Increase heat, add Thinly sliced leeks, toss and cook briefly.
- Season with salt and pepper.
- Cover and cook over medium heat for 3 minutes.
- Stir in mustard and cream.
- If sauce is too thick, thin it with a little wine or cream.